Author: Kristina Felix Ibarra

Recipes for a post-colonial kitchen: maize / Recetas para una cocina poscolonial: el maíz

I remember the days before smartphones when my parents would load me and my brothers up into our white, blue velvet interior, 1985 Oldsmobile Toronado to make the 2-day trip down south to visit our grandparents. It was always a hot summer, a 24 hour drive to the border, 12 hours to Durango, and a few extra hours here and there so my dad could sleep. This was usually somewhere just outside of Tulsa, and after getting through Border Patrol in Nuevo Laredo. I knew the path in my heart. No matter how far away we were, I felt the magnetic pull that snapped us from our house in Aurora, Illinois to the fig trees growing in the yard behind my grandmother’s kitchen in Durango. Mexico was my summer camp. As the in-car map reader, it was my job to make sure we took I-55 South through St. Louis so we could drive over that spectacular bridge that crossed the Mississippi River. My father, a former truck driver who is very familiar with this route, …